Pages

Monday, July 27, 2009

The Daring Baker Challenge…I made Mallows!!!

I did it! Once again I managed to pull it off in the 11th hour. I am in good company though as I am sure that my buddy @kellypea of Sass & Veracity is doing the same. My other good buddy @vindee of Passionate About Baking has been spurring me on all month to no avail so she will be pleased to see them finally finished!!!

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

This was such a perfect challenge for the crazy summer months! Thanks so much Nicole for not weighing us down with some insurmountable task when we are all so busy trying to have some fun!!! I have also started working a new part-time job and with the training schedule and just trying to figure out what I am doing everything is a but more hectic…

For this months challenge we were allowed to choose between the two cookies or to make them both. I choose to make the Mallows and skip the Milan Cookies mainly because I ran out of chocolate and also that we did not need that many cookies in the house!!! I did take the easy way out and used store bought marshmallows and I am a little disappointed in myself but I promised myself and the girls that I will try to make marshmallows at some later date when life isn't quite so complicated!

1. In a mixer with the paddle attachment, blend the dry ingredients. 2. On low speed, add the butter and mix until sandy. 3. Add the eggs and mix until combine. 4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. 5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat. 6. Preheat the oven to 375 degrees F. 7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough. 8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature. 9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. 10. Line a cookie sheet with parchment or silicon mat. 11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. 12. Lift out with a fork and let excess chocolate drip back into the bowl. 13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. 2. Sprinkle the gelatin over the cold water and let dissolve. 3. Remove the syrup from the heat, add the gelatin, and mix. 4. Whip the whites until soft peaks form and pour the syrup into the whites. 5. Add the vanilla and continue whipping until stiff. 6. Transfer to a pastry bag.

What wonderful looking mallows and I love the coloured treats on top of them very pretty and O so cute. Great 11th hour effort. And do try to make marshmallows with the kids it is O so much fun and even if it doesn't work out you can aleays make marshmallow fluff sandwiches so either way it's a win. Lovely work. Cheers from Audax in Australia

Always enjoy the company I'm in when this particular 11th hour arrives monthly ; ) We had an evening picnic to go to last night (which is where my mallows were headed...) and so I got them made, but am just now writing the post. Nice job, Judy. I swear maybe we could get organized at some point? Nahhhhh....that would be SO boring, right ; )